The Federal Institute for Risk Assessment (BfR) warns that vegetables in oil and flavored oils can be at risk of food poisoning from Clostridium botulinum toxins.
The BfR draws attention to the fact that vegetables in oil such as peppers, chilli or aubergines and oils flavored with garlic or fresh herbs could be at risk of food poisoning from Clostridium botulinum toxins if they are produced in stock and for some time in the Household.
The institute is of the opinion that the production processes in private households cannot ensure that the multiplication of Clostridium (C.) botulinum and the formation of botulinum toxin in the products is generally prevented.
BfR therefore advises against producing and storing self-produced products such as vegetables in oil or herbs in oil in private households. This applies in particular in the event that the products are not heated sufficiently before consumption or are not used for cooking and roasting, but are intended for the preparation of salads and other raw dishes.